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Ingredients

How to make it

  • Sort and wash beans; place beans in a large dutch oven. Cover with water to a depth of 2-inches above beans. Bring to a boil; boil 2 minutes; remove from heat, cover, and let stand 1 hour. Drain beans, and return to pan. Add 8 cups of water and next 5 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours or until beans are tender.
  • Add carrots and celery; simmer 30 minutes or until tender. Add potato flakes; cook until slightly thickened, stirring often. Yields: 17
  • Note: A diabetic and also gastric bypass patient recipe
  • Serving size: 1 cup
  • Calories per serving: 155, Protein: 14.2g, Fat: 3.2g, Carbohydrate: 18g, Fiber: 3.0g, Cholesterol: 26mg, Sodium: 766mg, Fiber: 3.0g, Protein: 14.2g

Reviews & Comments 6

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    " It was excellent "
    unicorn4 ate it and said...
    I just know my children are going to love your soup. Well done and Thank you.....
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    " It was excellent "
    goodeat ate it and said...
    More good soup!!!! five forky
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    " It was excellent "
    valinkenmore ate it and said...
    Another wonderful soup! Thanks Ed.
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    " It was excellent "
    hungrybear ate it and said...
    Good one Ed
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    " It was excellent "
    cuzpat ate it and said...
    Another good soup! high 5
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    " It was excellent "
    snowcat17 ate it and said...
    Thanks Ed! This will go in my 'Soup...It's What for Dinner' file:) HIGH FIVE FORKS!!
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